Dory in the Kitchen

Because it's Christmas Eve, today, I thought I'd share with you one of my favorite Danish dishes: Risengrød. Translating to rice porridge, this dish is typically consumed on Christmas Eve and comes with years of tradition in its simple recipe. Normally you'd serve it with a blanched almond in it, and whoever finds the almond is supposed to get married within a years' time. Obviously, I omitted the almond. Here's how to make my favorite risengrød: In a large and thick sauce pan, add 1 cup short grain rice (either sushi grade rice or arborrio), 1/2 cup water, and a big pinch of salt. Bring to a boil. Add 4 cups whole milk (or half and half to make it richer), 1/4 teaspoon cardamom, 1/4 teaspoon cinnamon, and stir to combine. Return to a boil, cover, and let simmer on low for 30-35 minutes. Be sure to stir it occasionally to keep the mixture from sticking to and burning on the bottom of your pan. Once cooked, serve warm with a generous sprinkle of cinnamon ...

In my humble opinion, the best recipes are the ones that appear to have required loads of time, expert knowledge, and top shelf ingredients, but really require little to no effort. This recipe is one of those. The Forgotten Cookie. You literally make the mixture at night before going to bed and wake up to the most miraculous meringue cookie! My crispy cardamom spiced meringues filled with chocolate and pistachio, will soon be your favorite to make, eat, and gift. Here's how to make them: Whisk two room temperature egg whites, along with a pinch of salt, in the bowl of a stand mixture, just until soft peaks start to form. Gradually add 100 grams of sugar, in small batches, while whisking on high speed until stiff peaks form and the mixture is shiny and glossy. To the meringue mixture, gently fold in 1 teaspoon white vinegar, 1/4 teaspoon ground cardamom, and 1 teaspoon cornstarch.  By hand, fold in 75 grams of the chocolate of your choice, finely chopped (dark chocolate ...